COMMENTS: Storage: The best way to store brownies is to wrap them individually and keep them at room temperature in a tin or plastic container with a tight-fitting cover. Or freeze them.

16	tablespoons (2 sticks)	unsalted butter
8	ounces	bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4	large	eggs
1/2	teaspoon	salt
1	cup	granulated sugar
1	cup	firmly packed dark brown sugar
2	teaspoons	vanilla extract
1	cup	all-purpose flour
2	cups	walnut or pecan pieces (optional)

• Preheat the oven to 350 degrees and place a rack at the middle level.
• Butter a 13-by-9-by-2-inch pan, and line it with buttered parchment or foil.
• Bring a saucepan of water to a boil and turn off the heat.
• Combine the butter and chocolate in a heatproof bowl and set over the pan of water. Stir occasionally until melted.
• Whisk the eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate mixture, then fold in the flour (and nuts, if using).
• Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm.
• Cool in the pan on a rack. Wrap the pan in plastic and keep at room temperature or refrigerated until the next day.
• To cut the brownies, unmold onto a cutting board, remove the paper, and replace with another cutting board. Turn the cake right side up and trim away the edges. Cut the brownies into 2-inch squares.
• Serve the brownies on their own or with ice cream and hot fudge sauce.

  Makes 2 dozen.